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This crispy chicken ranch patty recipe transforms leftover chicken into a quick family meal that disappears faster than I can make them. After creating these on a busy weeknight with ingredients I had on hand, they've become my go-to solution when the kids are hungry and patience is running thin.
I first made these patties when trying to repurpose leftover rotisserie chicken, and now my family requests them weekly. The combination of ranch flavor with the crispy exterior creates the perfect comfort food that feels indulgent but comes together with minimal effort.
Ingredients
- Cooked shredded chicken provides the protein base and works best when slightly moist
- Shredded cheddar cheese adds rich flavor and helps bind the patties together
- Breadcrumbs create structure and that irresistible outer crunch
- Ranch dressing infuses moisture and that classic herby tang everyone loves
- Egg acts as the essential binder that keeps everything together
- Garlic powder and onion powder enhance flavor without needing to chop anything
- Salt and pepper balance all the flavors perfectly
- Oil for frying gives that golden exterior that makes these patties irresistible
Step-by-Step Instructions
- Mix the Ingredients
- Combine all ingredients except the extra breadcrumbs and oil in a large bowl. Use your hands to thoroughly incorporate everything until you can feel the mixture holding together when pressed. The warmth of your hands will help the cheese begin to melt slightly which improves binding.
- Form the Patties
- Divide the mixture into equal portions and shape into patties about half an inch thick. Press firmly around the edges to prevent crumbling during cooking. If the mixture feels too wet, add a tablespoon of breadcrumbs. Too dry, add a touch more ranch.
- Add Extra Crunch
- Roll each formed patty in additional breadcrumbs, pressing gently to adhere. This extra coating creates that satisfying crispy exterior that makes these patties special. For even more texture, use panko breadcrumbs here.
- Fry to Golden Perfection
- Heat oil in a skillet until shimmering but not smoking. Place patties carefully into the hot oil, giving them space. Cook undisturbed for 3 to 4 minutes until deep golden brown before flipping. The second side will cook slightly faster.
- Rest Before Serving
- Transfer cooked patties to a paper towel lined plate and let rest for 2 minutes before serving. This allows the interior to set completely and excess oil to drain away, ensuring the perfect texture.
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The ranch dressing is truly the secret ingredient here. I've tried these with other dressings, but ranch provides the perfect balance of creaminess and herb flavor that complements the chicken wonderfully. My daughter once declared these "chicken cookies" because they disappear so quickly from her plate.
Make Ahead Options
These patties are perfect for meal prep. Form the patties and store them between layers of parchment paper in an airtight container in the refrigerator for up to 2 days before cooking. For longer storage, freeze the uncooked patties on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, thaw overnight in the refrigerator for best results.
Serving Suggestions
While these patties are delicious on their own with extra ranch for dipping, they truly shine when turned into sandwiches. Place a warm patty on a toasted brioche bun with lettuce, tomato, and a spread of ranch or mayonnaise for a quick dinner. For a low carb option, wrap in lettuce leaves with avocado slices. They also work beautifully atop a green salad as a protein addition.
Troubleshooting Tips
If your patties are falling apart during cooking, your mixture might be too wet. Add more breadcrumbs, one tablespoon at a time, until the mixture holds together when formed. Refrigerating the formed patties for 30 minutes before cooking can also help them stay together. For the baked version, flipping can be tricky, so use a thin spatula and handle gently to prevent breaking.
Common Queries
- → Can I use different types of cheese in these chicken patties?
Absolutely! While cheddar provides the classic flavor, you can substitute or combine with monterey jack, pepper jack for heat, mozzarella for stretch, or even blue cheese for a more distinctive flavor. Just ensure the cheese melts well for the best texture in your patties.
- → How do I prevent my chicken patties from falling apart?
Make sure your mixture is well combined and cool before forming patties. If the mixture seems too wet, add more breadcrumbs. Refrigerating the formed patties for 30 minutes before cooking helps them set. When cooking, avoid flipping too early - wait until the first side is properly browned and set.
- → What can I serve with these chicken patties?
These versatile patties pair well with many sides! Try them with a green salad, roasted vegetables, potato wedges, or sweet potato fries. They're also excellent in burger buns with lettuce and tomato, or atop pasta with marinara sauce. For appetizers, serve with extra ranch or other dipping sauces.
- → Can I make these chicken patties gluten-free?
Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also check that your ranch dressing is gluten-free, as some commercial brands may contain gluten ingredients. The rest of the ingredients are naturally gluten-free.
- → How can I tell when the chicken patties are fully cooked?
Since you're using pre-cooked shredded chicken, you're primarily looking to heat the patties through and achieve a golden-brown exterior. This typically takes 3-4 minutes per side over medium heat. If you're concerned, use a food thermometer - the internal temperature should reach 165°F (74°C).
- → Can I make these patties ahead of time?
Yes! You can prepare the mixture and form the patties up to 24 hours in advance, storing them covered in the refrigerator. For longer storage, freeze the uncooked patties on a baking sheet until solid, then transfer to a freezer container for up to 2 months. Thaw in the refrigerator before cooking.